- 4
0/5
(0 Votes)
Ingredients
- 3 cups whole milk
- 1 h cup buttermilk
- 3112 teaspoons salt,
- divided
- 6 quarts water
- 8 ounces uncooked
- fettuccine
- 1 tablespoon olive oil
- 2 medium zucchini. halved
- lengthwise and sliced
- crosswise
- 114 teaspoon freshly ground
- black pepper
- 1 teaspoon minced garlic
- 1112 cups cherry tomatoes,
- halved
- 2 tablespoons small mint
- leaves
Preparation
Step 1
Combine milk and buttermilk in a small heavy sauce pan over medium heat, bring to a boil, stirring occasionally. Remove from heat dran, place milk solids in a small bowl, sprinkle with 1/8 t salt. Toss gently to combine.
Bring 6 quarts water to a boil in a large dutch oven stir in 1 T salt and pasta, cook 7 minutes or until al dente and drain.
Heat a large nonstick skillet over medium high heat. Add oil to pan, swirl to coat. Add zucchini, saute 2 minutes, stirring occasionally. Stir in 1/4 t salt, pepper and garlic, saute 2 minutes stirring frequently, stir in tomatoes.
Combine remaining 1/8 t salt, pasta and tomatoe mixture in a large bowl, toss. Top with ricotta and mint.